CHEESE BISCUITS

January 31, 2018

This is now one of my treasured tried and true recipes from my daughter’s stash of treasured tried and true. Really easy to throw together, they freeze very well so make a double batch and hide half away out of the clutches of your resident bread monsters.

Sometimes my daughter subs the green onion for bits of minced jalapenos and wow, do they ever go well with a bubbly pot of chili….or with a steamy bowl of soup…or just by themselves with a little jam and a cup of tea.

To keep with simple galley methods, I made these in my Omnia stove top oven for you. Conventional kitchen folk need not worry. I included your cooking instructions in the recipe below.

If you’re not planning on eating all of these right away try freezing some of the rounds or squares of uncooked dough and pull them out another day for freshly baked treats.

With a biscuit cutter or appropriately sized drinking glass cut into rounds or simply cut into squares.

Cut a round of parchment paper to fit on the Omnia rack and place biscuit rounds evenly on the rack in the baking pan.

Place the lidded pan on pre-heated Omnia base and cook on high for 5 minutes then reduce heat to medium low for 10-15 minutes.

For conventional oven users, place rounds on parchment lined bakinng sheet and bake for about 10 minutes at 450 ° F

Notes

Special equipment: Parchment paper, Omnia stove top ovenNo buttermilk? No problem. Use the same amount of milk and stir in either 1 tbsp of vinegar or lemon juice and wait a couple of minutes to curdle the milk. I’ve also used plain Greek yogurt thinned with milk. Both methods have worked just fine.

For a sweeter version (great as a shortcake) omit the cheese and chives or green onions and add 3 tbsp sugar to the mix. Sprinkle tops with extra sugar befor baking